Vegetarian

Navy Bean Stew is for Dinner.

Navy Bean Stew takes 20 minutes to prepare.

Navy Bean Stew takes 90 minutes to cook.

Navy Bean Stew makes 6 servings.

The ingredients for Navy Bean Stew are:

* Beans, navy, 1 cup
* Sweet potato, 2 cup, cubes
* *Bok Choy, raw-shreaded, 0.5 cup
* Celery, raw, 1 cup, diced
* Green Peppers (bell peppers), .5 cup, strips
* Onions, raw, .25 cup, chopped
* Radicchio, .5 cup, shredded or chopped
* Garlic, 3 clove
* *Molasses, blackstrap, 2 tbsp
* Del Monte Diced Tomatoes, No Salt Added, 3 cup
* Curry powder, 1 tbsp
Vegan Vegetable Bullion 1TBSP

Here is how you make Navy Bean Stew:

Soak about a cup of beans... an quick tip is to bring a cup of dry beans to a boil, then turn them off and let them sit covered for an hour. Drain, rinse, and put fresh water in the pot, bring them to a boil and simmer. Doing it this way, the beans simmer time was only about an hour and soak time was about an hour.Cook about a cup of Navy beans. When they are almost done, throw in a chopped sweet potato to cook with the beans.In a large deep dish skillet, or pot add veggies of choice.I usedBaby Bok ChoyCeleryRed and Green Bell PeppersOnionRadicchio3 lge cloves garlicStir fry until onions are softadd 1 Lge can diced tomatoes1 TBSP curry powder1 TBSP vegetable broth powdercayenne2 TBSP Blackstrap Molassesmix well and simmer on low heat coveredwhen beans and potatoes are cooked, drain them toss them in with the veggies. Call everyone for supper. :-))Number of Servings: 6Recipe submitted by SparkPeople user PG8595.

The nutritional information for Navy Bean Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 149.0

• Total Fat: 0.8 g
• Cholesterol: 0.0 mg
• Sodium: 247.2 mg
• Total Carbs: 32.2 g
• Dietary Fiber: 7.5 g
• Protein: 5.2 g

The dietary needs meet for Navy Bean Stew is Vegetarian